How to Make Elderberry Syrup
I make and sell elderberry syrup, and I am also a happy recipe sharing cook. When people buy from me, they are paying me for the service of procuring the ingredients, cook + prep time, and clean up. They are not paying me because I have an incredibly top secret recipe that no one could possibly recreate themselves - that's just silly! Elderberry syrup making is somewhat tedious, but very easy and anyone could do it at home.
I source my organic elderberries and cinnamon from Mountain Rose Herbs, I buy raw, local honey in bulk, and I get fresh ginger at the local farmer's market.
Makes a little less than two pints of syrup
- Heaping 1/2 cup of dried elderberries
- 3.5 cups water
- 3 tbsp. fresh ginger, roughly chopped
- 1 tbsp cinnamon
- 3/4c raw honey
In a saucepan, combine all ingredients except the raw honey. Bring to a boil and cook until liquid has reduced by about a third.
Line a small strainer with cheesecloth, place over a bowl, and strain the syrup. Now you'll have a clump of elderberries sitting on the cheesecloth. Grab the the edges of the cheesecloth, wrap up the elberberry clump, and squeeze tightly - you'll be amazed at how much extra liquid will come out of the berries (obviously you may need to wait a minute until the berries are cool enough to handle).
Now add your raw honey and mix until completely dissolved. Pour into a glass jar and enjoy! Some prefer it cold in the fridge, but you can also keep it at room temp because the raw honey acts as a preservative.
As far as dosage goes, I'm not going to pretend I'm a doctor, and it's just berries and honey, you know? Take a spoonful or so if you're feeling the funk and just go from there.
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